Vanilla Oatmeal


5 from 24 votes
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Healthy, delicious, and filling- this classic vanilla oatmeal is the perfect way to start your day. It is dairy-free and naturally sweetened, and you need only 10 minutes to make it.

vanilla oatmeal.

Regardless of the season, oatmeal is always a consistent breakfast option for myself and my family. It’s such a blank canvas that you can adjust to with different flavors like snickers oats or tiramisu oats. I like to keep things elegant snd simple, which is where my vanilla oatmeal comes into play.

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients Needed
  3. How to vanilla oatmeal
  4. Recipe tips and variations
  5. Storage instructions
  6. More quick oatmeal recipes to try:
  7. Vanilla Oatmeal (Recipe Card)

Why you’ll love this recipe

  • It is healthy. With oats taking center stage, you get a wholesome breakfast with slow-burning carbs, beta-glucans, and proteins fueling you through the morning. Also, you’ll note how the recipe does not contain added fats, refined flour, or dairy and is mildly sweetened with maple syrup.
  • Ideal for meal prep. Making for one or four, the effort is the same! Scale up the recipe and make a hearty breakfast for the whole family or, as I do, my weekly meal prep.
  • Quick and easy. While overnight oats are one of my favorite ways to enjoy oats, I love the hearty, porridge-like oats on cold days. This one-pot vanilla oatmeal recipe is perfect for people who like simple recipes with minimum appliances and utensils to clean after! 
  • Perfect hot or cold. Enjoy it stovetop or make vanilla overnight oats with one simple tweak.

Ingredients Needed

For such a decadant looking (and sounding!) breakfast, you’ll love the simple and easy ingredient list. Here is what you’ll need:

  • Rolled oats. For people who love a bit of texture or bite, rolled oats are a great choice. If you prefer your oats to be super mushy, use quick oats. You can use steel-cut oats, but you’ll need to adjust the cooking time.
  • Almond milk. Vanilla almond milk goes well with this recipe. But you’re welcome to use any dairy or plant-based milk you choose. 
  • Salt. Oats have a subtle, natural sweetness enhanced with just a pinch of salt.
  • Vanilla bean paste. I always have some in my fridge for special recipes. If you have only vanilla extract, use it to make this oatmeal.
  • Maple syrup. My favorite sweetener to use for oatmeal or hot cereals because a little goes a very long way.
  • Cinnamon. Who can resist the warm notes of woody cinnamon during winter? I know I can’t! Freshly ground cinnamon is LOVE!

How to vanilla oatmeal

If you love my classic vanilla pudding and the texture of cooked oats, you’re looking at your next favorite breakfast recipe! Here’s how you make it.

Step 1- Boil the oats. Combine vanilla almond milk, oats, and salt in a saucepan and bring it to a boil.

Step 2- Cook the oats. Once the milk boils, simmer the mixture for 3 to 4 minutes until oats soak most of the liquid. 

Step 3- Flavor. Stir in the vanilla, maple syrup, and cinnamon and cook until you achieve the perfect, creamy texture. 

Step 4- Serve hot. Transfer the oats into serving bowls, add toppings, and enjoy hot!

vanilla overnight oats.

Recipe tips and variations

  • Adjust the consistency. It is all about your preference! I like my oatmeal porridge-like and almost slurpable. If your oats dry out, add milk to revive them and cook until you get the desired consistency.
  • Keep stirring the pot. Once your oatmeal simmers, stir it constantly to prevent it from sticking to the saucepan. Also, don’t rush your oats! Cook them at a low-medium heat for the desirable, soft texture.
  • Taste before you serve. Oatmeal develops its flavor as it cooks and thickens after you take it off the heat. Before serving, do a quick taste-check of the oatmeal to see if it is lacking anywhere. Finish with a pinch of salt, a dollop of Greek yogurt, or a drizzle of sweetener to adjust the taste.
  • Use different spices. If you’re not a fan of cinnamon, we may not become friends! But you can still enjoy delicious oatmeal flavored with nutmeg, cardamom, pumpkin spice, or poppy seeds.
  • Play with the sweetener. Although I have used maple syrup in this recipe, you can use date syrup, agave syrup, monk fruit sweetener, or sugar-free alternatives to sweeten vanilla oatmeal.

Storage instructions

To store. If you make a big batch or have leftovers, refrigerate for a week for readymade breakfast.

To freeze. Oatmeal is freezer-friendly. Portion into single-serve portions into freezer-safe containers and consume within six months.

oatmeal with vanilla and sprinkles.

More quick oatmeal recipes to try:

vanilla oatmeal recipe.

Vanilla Oatmeal

5 from 24 votes
Healthy, delicious, and filling- this classic vanilla oatmeal is the perfect way to start your day. It is dairy-free and naturally sweetened, and you need only 10 minutes to make it.
Servings: 1 Serving
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes


  • 1/2 cup rolled oats
  • 1 cup vanilla almond milk unsweetened
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla bean paste
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon


  • In a small saucepan, add the vanilla almond milk, oats, and salt, and bring to a boil.
  • Once boiling, reduce the heat to a simmer and cook for 3-4 minutes, until most of the liquid is absorbed.
  • Whisk in the vanilla bean paste, maple syrup, and cinnamon and cook until oats are to your desired texture.
  • Remove from the pot, add toppings, and serve immediately. 


Serving: 1servingCalories: 249kcalCarbohydrates: 43gProtein: 7gFat: 6gSodium: 911mgPotassium: 194mgFiber: 5gSugar: 13gVitamin A: 1IUVitamin C: 0.02mgCalcium: 348mgIron: 2mgNET CARBS: 38g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. This looks so awesome, but sadly I have everything BUT coconut flour. The only kind of flour I keep in the house is all purpose. Would that work instead of coconut flour?

  2. Plugging this into My Fitness Pal’s recipe calculator shows that this is 526 calories per serving … not at all healthy for breakfast! Disappointed how many misleading bloggers there are calling recipes like this “healthy.”

    1. Annabeth, with all due respect, everyone’s definition of healthy is different. For many, a breakfast of around 500-800 calories is completely normal.

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